Paprika & Lemon Chicken With Wild Rice
Ingredients
GROUP A: CHICKEN
4 - 5 oz boneless, skinless chicken thighs
1 1/2 tbsp plain yogurt
1/4 of a lemon, juiced
1 tsp smoked paprika
1/4 tsp garlic powder
Salt & pepper, to taste
GROUP B: RICE
1/3 cup wild rice
1 cup water + more as needed
Salt, to taste
GROUP C: GARNISH
Cilantro, finely minced
1 scallion green, finely sliced
2 - 3 lemon slices, about 1/8” thick
1 - 2 garlic cloves
2 tbsp melted salted butter
2 tsp lemon juice
Method
Prep the chicken: Dice the chicken into 1/4” pieces. Mix all the other Group A ingredients in a medium bowl to form a paste, then toss in the chicken and let it marinate for at least 20 minutes.
Cook the rice: Add the water and salt to a medium cook pot and bring it to a low boil. Add the raw rice and cook without a lid on medium-high heat till the rice is soft and likeable to your consistency, and most of the water has been absorbed. Drain the excess water if any, fluff and toss with a fork, and set it aside (Note: Wild rice is a lot tougher than regular white or brown rice, so it takes longer to cook, and also has a more chewy consistency than regular rice). Alternatively, cook the rice in an instant pot if you have one.
Cook the chicken: Heat up a cast-iron skillet or grill pan on medium-high heat and brush the surface with butter. Place the chicken pieces on the pan once the butter starts to glisten, and grill on each side for 2 - 3 minutes, till the chicken is soft and cooked through entirely. Remove from the pan and transfer to a bowl. Brush the lemon slices with butter and grill them on the same pan used for the chicken, till clear grill marks are visible on them.
Make the dressing: Finely mince the garlic cloves. In a small bowl, mix the melted butter, lemon juice, and garlic.
Plate up: Mix the wild rice with the minced cilantro and scallion greens. Serve the chicken over it, and generously pour the lemon-butter dressing all over. Garnish with the grilled lemon (totally edible!), and eat warm.